CN116004733A - Method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation and application of method - Google Patents
Method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation and application of method Download PDFInfo
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- WVDDGKGOMKODPV-UHFFFAOYSA-N hydroxymethyl benzene Natural products OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 title claims abstract description 146
- -1 3, 5-dihydroxyl-4-methoxyl benzyl Chemical group 0.000 title claims abstract description 81
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Abstract
The invention belongs to the technical field of biological medicines and health-care foods, and particularly relates to a method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation and application of the method. Raw oyster meat without 3, 5-dihydroxyl-4-methoxyl benzyl alcohol is subjected to homogenization, sterilization and cooling treatment, lactic acid bacteria and/or saccharomycetes accounting for 0.01% -2.0% of the weight of the oyster meat are inoculated into the sterile oyster homogenate, and fermentation is carried out for 6-72 h at the temperature of 31-45 ℃ to obtain the mixed solution containing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol. According to the invention, researches show that oyster meat which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol originally can be fermented by adding lactic acid bacteria and saccharomycetes singly or in combination, and then the oyster peptide powder containing the 3, 5-dihydroxyl-4-methoxyl benzyl alcohol can be obtained through high-temperature steaming and spray drying, so that the oyster peptide powder can be applied to industrial scale production.
Description
Technical field:
the invention belongs to the technical field of biological medicines and health-care foods, and particularly relates to a method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation and application of the method.
The background technology is as follows:
research shows that 3, 5-dihydroxyl-4-methoxyl benzyl alcohol (DHMBA) can be effectively regenerated after the first free radical is removed, the oxidation resistance is correspondingly enhanced, and the fatigue can be relieved through the oxidation resistance; during anti-obesity studies, 3, 5-dihydroxy-4-methoxybenzyl alcohol (DHMBA), alone or in combination with exercise, can reduce the occurrence of obesity by stimulating the utilization of muscle fatty acids and the production of mitochondrial energy; it also has antidiabetic and antiinflammatory activities, and oyster peptide powder containing 3, 5-dihydroxy-4-methoxyl benzyl alcohol (DHMBA) can significantly reduce the expression of inflammatory factors, and reduce insulin resistance index by 63%.3, 5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) is also effective in improving the redox state of DNA, proteins and lipids, protecting hepatocytes from oxidative stress, and without any cytotoxicity. These findings indicate that 3, 5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) is a potential natural polyphenol for the treatment of reactive oxygen species-related diseases and nonalcoholic steatohepatitis.
The Chinese patent (publication No. CN 106659213A) of patent application No. 2014800813999, which is a method for producing 3, 5-dihydroxy-4-methoxybenzyl alcohol from oyster meat, mentions for the first time that 3, 5-dihydroxy-4-methoxybenzyl alcohol is obtained by treating oyster meat, and the method is to heat-treat oyster meat directly at a temperature of 98℃or more, or heat-treat oyster meat at a temperature of 90℃or more after pressurizing, and does not mention that fermentation can produce 3, 5-dihydroxy-4-methoxybenzyl alcohol.
The invention comprises the following steps:
the technical problem to be solved by the invention is that the traditional heat treatment has higher temperature or needs auxiliary high pressure, and the content that the fermentation can produce 3, 5-dihydroxyl-4-methoxybenzyl alcohol is not mentioned.
In order to solve the problems, the invention discovers that oyster meat which does not originally contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol can be applied to industrial scale production by singly or jointly adding lactobacillus and saccharomycete to ferment oyster fermentation liquor which contains higher content of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
In order to achieve the above purpose, the invention is realized by the following technical scheme: a method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation comprises homogenizing raw oyster meat without 3, 5-dihydroxyl-4-methoxyl benzyl alcohol, sterilizing, cooling the sterilized oyster homogenate, preferably to 15 ℃, inoculating lactobacillus and/or saccharomycetes accounting for 0.01-2.0% of the weight of oyster meat into the sterilized oyster homogenate, heating, fermenting for 6-72 h at 31-45 ℃ to obtain a mixed solution containing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol with the concentration of more than 150 mug/kg, and centrifuging the mixed solution to obtain oyster peptide powder containing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
Further, the preparation method of the sterile oyster homogenate comprises sterilizing oyster homogenate which does not contain 3, 5-dihydroxyl-4-methoxybenzyl alcohol at 121 ℃ for 10-20min.
Further, the addition amount of the lactobacillus is 0.01% -1.99%, and the addition amount of the saccharomycete is 0.01% -1%. In the actual production process, 0.01% -1% of lactobacillus can play a role in promoting the generation of DHMBA, and excessive addition can inhibit the generation of DHMBA.
Further, the mixed solution after fermentation is heated and then is boiled at high temperature to obtain the 3, 5-dihydroxyl-4-methoxyl benzyl alcohol. As is evident from the analysis of experimental data, the heating can produce DHMBA from oyster meat which does not originally contain DHMBA, and the heating can produce a superposition effect with fermentation, so that the production of DHMBA is promoted to a greater extent.
Further, the high-temperature steaming temperature is 90 ℃ and above, and steaming is carried out for 6 hours and above. During the experiment, it was found that the lower temperature and shorter time did not produce a significant promotion effect on DHMBA, and therefore the temperature and time were determined to be high temperatures of 90 ℃ and above, and were cooked for 6 hours and above.
Further, the heating mode of the fermentation and high-temperature cooking is one of direct heating, gradient heating and rapid heating.
The application of the method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation is used for industrially producing oyster peptide powder containing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol, and comprises the following steps:
(1) Removing shell of Concha Ostreae to obtain edible part, adding water, homogenizing with high pressure homogenizer to obtain Concha Ostreae homogenate;
(2) Sterilizing Concha Ostreae homogenate at 121deg.C for 10-20min to obtain sterile Concha Ostreae homogenate, and cooling to 15deg.C;
(3) Adding lactobacillus and/or saccharomycetes into the oyster homogenate, and fermenting for 6-72 h at the temperature of 31-45 ℃ to obtain oyster fermentation liquor;
(4) Steaming the fermentation liquid at 90 deg.C or above for 6 hr or above, cooling, centrifuging, and spray drying to obtain oyster peptide powder containing 3, 5-dihydroxy-4-methoxybenzyl alcohol (DHMBA).
Further, the fermentation condition in the step (3) is that the temperature is raised to 37 ℃, and the fermentation is carried out for 24 hours under the condition; heating to 42 ℃ for fermentation for 24 hours to obtain oyster fermentation broth.
Further, in the step (4), the fermentation broth is steamed at a high temperature of 100 ℃ for 6 hours, and is cooled and centrifuged at 4000rpm for 20 minutes, and then is spray-dried to obtain oyster peptide powder with high content of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol (DHMBA).
The beneficial effects of the invention are as follows:
the method for producing the 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by utilizing the method for fermenting oyster meat is discovered and realized for the first time, provides new possibility for the preparation method of the 3, 5-dihydroxyl-4-methoxyl benzyl alcohol, and expands the application range of oyster meat.
The practical application of the method is provided, namely, the oyster peptide powder with high content of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol (DHMBA) is produced by fermenting and treating raw oyster meat which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol (DHMBA) at high temperature. The whole production process accords with the industrial production process, and has the advantages of strong practical operability, high yield of oyster peptide powder, high DHMBA content and the like.
Description of the drawings:
FIG. 1 is an explanatory diagram of a chromatogram in a multiple reaction monitoring mode (MRM) of 100ng/mL of a standard.
Fig. 2 is an explanatory diagram of a calibration curve of the standard.
FIG. 3 is an explanatory diagram of MRM chromatography of DHMBA in sterile oyster homogenates after sterilization at 121 ℃.
FIG. 4 is an illustration of an MRM chromatogram of DHMBA in a sample cooked at 100℃for 6h.
FIG. 5 is a diagram showing the MRM chromatogram of DHMBA in a sample of 0.5% lactic acid bacteria fermented at 37℃for 24 h.
FIG. 6 is a diagram illustrating the MRM chromatogram of DHMBA in a sample of 0.5% yeast fermented at 42℃for 24 h.
FIG. 7 is a diagram showing the MRM chromatogram of DHMBA in a sample of 0.5% yeast+1% lactic acid bacteria fermented at 40℃for 24 h.
FIG. 8 is a diagram illustrating MRM chromatography of DHMBA in a sample as shown in application example 8.
FIG. 9 is an explanatory diagram showing an MRM chromatogram of DHMBA in the sample shown in application example 9.
FIG. 10 is a diagram showing the MRM chromatogram of DHMBA in the sample shown in application example 10.
The specific embodiment is as follows:
for the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1:
a method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation comprises homogenizing raw oyster meat which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol, sterilizing, cooling the sterilized oyster homogenate to 15 ℃, directly heating to 37 ℃ within 2min, inoculating lactobacillus accounting for 0.5% of the weight of oyster meat, and fermenting at 37 ℃ for 24 hours to obtain a mixed solution of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
Example 2:
a method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation comprises homogenizing raw oyster meat which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol, sterilizing, cooling the sterilized oyster homogenate to 15 ℃, directly heating to 42 ℃ within 2min, inoculating saccharomycetes accounting for 0.5% of the weight of oyster meat, and fermenting at 42 ℃ for 24 hours to obtain a mixed solution of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
Example 3:
a method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation comprises homogenizing raw oyster meat which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol, sterilizing, cooling the sterilized oyster homogenate to 15 ℃, directly heating to 40 ℃ within 2min, inoculating saccharomycetes accounting for 0.5% of the weight of the oyster meat and lactobacillus accounting for 1% of the weight of the oyster meat, and fermenting at 40 ℃ for 24h to obtain a mixed solution of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
Example 4:
a method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation comprises homogenizing raw oyster meat which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol, sterilizing, cooling the sterilized oyster homogenate to 15 ℃, directly heating to 37 ℃ within 2min, inoculating lactobacillus accounting for 0.02% of the weight of oyster meat, and fermenting at 37 ℃ for 24h to obtain a mixed solution of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
Example 5:
a method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation comprises homogenizing raw oyster meat which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol, sterilizing, cooling the sterilized oyster homogenate to 22 ℃, taking 22 ℃ as an initial temperature, keeping the temperature of the sterilized oyster homogenate at 5 ℃ for 2min, heating the sterilized oyster homogenate to 37 ℃ in a gradient way, inoculating lactobacillus accounting for 2.0% of the weight of the oyster meat, and fermenting for 24 hours at 37 ℃ to obtain a mixed solution of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
Example 6:
a method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation comprises homogenizing raw oyster meat which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol, sterilizing, cooling the sterilized oyster homogenate to 18 ℃, taking 18 ℃ as an initial temperature, keeping the temperature of the sterilized oyster homogenate at 6 ℃ for 5min, heating the sterilized oyster homogenate to 42 ℃ in a gradient way, inoculating microzyme accounting for 0.02% of the weight of the oyster meat, and fermenting for 24 hours at 42 ℃ to obtain a mixed solution of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
Example 7:
a method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation comprises homogenizing raw oyster meat without 3, 5-dihydroxyl-4-methoxyl benzyl alcohol, sterilizing, cooling to 20deg.C, rapidly heating to 42deg.C within 5min, inoculating yeast with 1.0% weight of oyster meat, and fermenting at 42deg.C for 24 hr to obtain mixed solution of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
Example 8:
a method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation comprises homogenizing raw oyster meat not containing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol, sterilizing, cooling the sterilized oyster homogenate to 20deg.C, rapidly heating the sterilized oyster homogenate to 40deg.C within 3min, inoculating 0.01% yeast in example 2 and 1% lactobacillus in example 1, and fermenting at 40deg.C for 24 hr to obtain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol mixed solution.
Example 9:
a method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation comprises homogenizing raw oyster meat which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol, sterilizing, cooling the sterilized oyster homogenate to 20 ℃, taking 20 ℃ as an initial temperature, keeping the temperature of the sterilized oyster homogenate at 5 ℃ for 1min, heating the sterilized oyster homogenate to 40 ℃ in a gradient way, inoculating 1% of microzyme in example 2 and 1% of lactobacillus in example 1, and fermenting for 24 hours at 40 ℃ to obtain a mixed solution of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
Example 10:
a method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation comprises homogenizing raw oyster meat which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol, sterilizing, cooling the sterilized oyster homogenate to 20 ℃, directly heating the sterilized oyster homogenate to 40 ℃ by taking 20 ℃ as an initial temperature, inoculating 1% yeast by weight of oyster meat and 0.01% lactobacillus by weight of oyster meat, and fermenting at 40 ℃ for 24 hours to obtain a mixed solution of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
Example 11:
a method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation comprises homogenizing raw oyster meat which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol, sterilizing, cooling the sterilized oyster homogenate to 20 ℃, directly heating the sterilized oyster homogenate to 40 ℃ from 20 ℃, inoculating saccharomycetes accounting for 0.01% of the weight of the oyster meat and lactobacillus accounting for 1.99% of the weight of the oyster meat, and fermenting at 40 ℃ for 24 hours to obtain a mixed solution of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
Comparative example 1:
homogenizing raw oyster meat to obtain homogenate.
Comparative example 2:
the sterile oyster homogenate is obtained by using raw oyster meat and sterilizing at 121 ℃.
Comparative example 3:
raw oyster meat which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol is used, and after homogenization and sterilization treatment, the sterile oyster homogenate is steamed for 6 hours at a high temperature of 100 ℃.
Application example 1:
sterilizing oyster meat homogenate which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol (DHMBA) at 121 ℃ for more than 15min to obtain sterile oyster homogenate, cooling the sterile oyster homogenate to 15 ℃, directly heating the sterile oyster homogenate to 37 ℃, adding 2.0% of lactobacillus of the homogenate, fermenting for 72h at 37 ℃ to obtain oyster fermentation broth, heating the oyster fermentation broth to 100 ℃ according to the rate of heating the oyster fermentation broth to 10 ℃ in a gradient heating mode, steaming the oyster fermentation broth for 6h, centrifuging the steamed oyster fermentation broth, and spray-drying to obtain oyster peptide powder.
Application example 2:
sterilizing oyster meat homogenate which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol (DHMBA) at 121 ℃ for 20min to obtain sterile oyster homogenate, cooling the sterile oyster homogenate to 15 ℃, directly heating to 37 ℃, adding 2.0% of lactobacillus of the homogenate, fermenting at 37 ℃ for 24h, rapidly heating to 42 ℃ within 2min, fermenting for 48h to obtain oyster fermentation broth, heating the oyster fermentation broth to 100 ℃ within 10min in a rapid heating mode, steaming for 10h, centrifuging the steamed oyster fermentation broth, and spray-drying to obtain oyster peptide powder.
Application example 3:
sterilizing oyster meat homogenate which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol (DHMBA) at 121 ℃ for more than 15min to obtain sterile oyster homogenate, cooling the sterile oyster homogenate to 15 ℃, heating the sterile oyster homogenate to 42 ℃ within 3min in a rapid heating mode, adding 1.0% yeast of the homogenate, fermenting at 42 ℃ for 48h to obtain oyster fermentation broth, heating the oyster fermentation broth to more than 90 ℃ in a gradient heating mode at a speed of 10 ℃/5min, steaming the oyster fermentation broth to more than 90 ℃, centrifuging and spray-drying the steamed oyster fermentation broth to obtain oyster peptide powder.
Application example 4:
sterilizing oyster meat homogenate which does not contain 3, 5-dihydroxyl-4-methoxybenzyl alcohol (DHMBA) at 121 ℃ for 20min to obtain sterile oyster homogenate, cooling the sterile oyster homogenate to 22 ℃, heating oyster fermentation broth to 37 ℃ from 22 ℃ at a rate of 5 ℃/3min according to a gradient heating mode, adding 1.0% yeast of the homogenate, fermenting at 37 ℃ for 32h, rapidly heating to 42 ℃ for 32h within 2min to obtain oyster fermentation broth, heating to 100 ℃ within 10min according to a rapid heating mode, steaming for 10h, centrifuging the steamed oyster fermentation broth, and spray drying to obtain oyster peptide powder.
Application example 5:
sterilizing oyster meat homogenate which does not contain 3, 5-dihydroxyl-4-methoxybenzyl alcohol (DHMBA) at 121 ℃ for 20min to obtain sterile oyster homogenate, cooling the sterile oyster homogenate to 22 ℃, heating oyster fermentation broth to 37 ℃ from 22 ℃ according to the speed of 5 ℃/3min in a gradient heating mode, adding 1.0% of saccharomycetes and 0.5% of lactobacillus in the homogenate, fermenting at 37 ℃ for 72h to obtain oyster fermentation broth, heating the oyster fermentation broth to 100 ℃ according to the speed of 10 ℃/5min in a gradient heating mode, steaming for 6h, centrifuging the steamed oyster fermentation broth, and spray drying to obtain oyster peptide powder.
Application example 6:
sterilizing oyster meat homogenate which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol (DHMBA) at 121 ℃ for 15min to obtain sterile oyster homogenate, cooling the sterile oyster homogenate to 15 ℃, directly heating to 42 ℃ within 2min, adding 1% of saccharomycetes and 0.5% of lactobacillus of the homogenate, fermenting at 42 ℃ for 60h to obtain oyster fermentation broth, heating the oyster fermentation broth to 100 ℃ within 10min in a rapid heating mode, steaming for 10h, centrifuging the steamed oyster fermentation broth, and spray-drying to obtain oyster peptide powder.
Application example 7:
sterilizing oyster meat homogenate which does not contain 3, 5-dihydroxyl-4-methoxybenzyl alcohol (DHMBA) at 121 ℃ for 10min to obtain sterile oyster homogenate, cooling the sterile oyster homogenate to 15 ℃, directly heating to 37 ℃, adding 0.01% of saccharomycetes and 0.01% of lactic acid bacteria of the homogenate, fermenting at 37 ℃ for 36h, heating oyster fermentation broth to 42 ℃ at a rate of 2.5 ℃/5min according to a gradient heating mode, fermenting for 36h to obtain oyster fermentation broth, heating the oyster fermentation broth to 100 ℃ in 10min according to a rapid heating mode, steaming for more than 10h, centrifuging the steamed oyster fermentation broth, and spray drying to obtain oyster peptide powder.
Application example 8:
the method for industrially fermenting oyster meat to obtain oyster peptide powder with high content of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol (DHMBA) comprises the following steps:
1. removing shell of Concha Ostreae, taking edible part, adding water according to the ratio of Concha Ostreae to water (M: M=1:1), homogenizing for 10min by high pressure homogenizer to obtain Concha Ostreae homogenate;
2. sterilizing Concha Ostreae homogenate at 121deg.C for 20min to obtain sterile Concha Ostreae homogenate, and cooling to 15deg.C;
3. directly heating the oyster homogenate to 37 ℃, adding 2% of lactobacillus, and fermenting at 37 ℃ for 72 hours to obtain oyster fermentation liquor;
4. heating the oyster fermentation broth to 100 ℃ for high-temperature cooking in a rapid heating mode within 10min, cooling to 90 ℃ for 2h, cooking for 4h, heating to 100 ℃ for 2h, cooling to 90 ℃ for 2h, cooling to 60 ℃ within 15min, centrifuging at 4000rpm for 20min, and spray-drying to obtain oyster peptide powder containing 3, 5-dihydroxyl-4-methoxybenzyl alcohol (DHMBA).
Application example 9:
the method for industrially fermenting oyster meat to obtain oyster peptide powder with high content of 3, 5-dihydroxyl-4-methoxybenzyl (DHMBA) comprises the following steps:
1. removing shell of Concha Ostreae, taking edible part, adding water according to the ratio of Concha Ostreae to water (M: M=1:1), homogenizing for 10min by high pressure homogenizer to obtain Concha Ostreae homogenate;
2. sterilizing Concha Ostreae homogenate at 121deg.C for 15min to obtain sterile Concha Ostreae homogenate, and cooling to 15deg.C;
3. raising the temperature of the oyster homogenate to 42 ℃ within 3min in a rapid temperature raising mode, and adding 1% of saccharomycetes (the adding mode of the saccharomycetes is that 0.25% of fermentation liquor is added every 6 h), wherein the fermentation temperature is 42 ℃ and the fermentation time is 48h; obtaining oyster fermentation liquor;
4. steaming the oyster fermentation broth at high temperature in a gradient heating mode, wherein the steaming temperature is from 80 ℃ within 10min, the temperature is raised to 80 ℃ every 5 ℃, the temperature is kept for 1h, the temperature is raised to 100 ℃, the steaming is performed for 6h, the total steaming time is 10h,
5. cooling to 60 ℃ within 10min, centrifuging at 4000rpm for 20min, and spray drying to obtain oyster peptide powder containing 3, 5-dihydroxyl-4-methoxybenzyl alcohol (DHMBA).
Application example 10:
the method for industrially fermenting oyster meat to obtain oyster peptide powder with high content of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol (DHMBA) comprises the following steps:
1. removing shell of Concha Ostreae, taking edible part, adding water according to the ratio of Concha Ostreae to water (M: M=1:1), homogenizing for 20min by high pressure homogenizer to obtain Concha Ostreae homogenate;
2. sterilizing Concha Ostreae homogenate at 121deg.C for 20min to obtain sterile Concha Ostreae homogenate, and cooling to 15deg.C;
3. adding 0.5% yeast and 1.0% lactobacillus into the oyster homogenate, wherein the adding sequence of the fermentation bacteria is as follows: directly heating oyster homogenate to 37 ℃, adding 0.3% of saccharomycetes and 0.3% of lactic acid bacteria, fermenting for 12 hours, heating the oyster homogenate to 50 ℃ in 4 minutes in a rapid heating mode, adding 0.2% of saccharomycetes and 0.5% of lactic acid bacteria, fermenting for 24 hours, adding 0.2% of lactic acid bacteria again, and fermenting for 12 hours to obtain oyster fermentation liquor;
4. heating the oyster fermentation broth to 100deg.C for 10min, steaming for 10 hr, cooling, centrifuging at 4000rpm for 20min, and spray drying. Oyster peptide powder containing 3, 5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) is obtained.
And (3) verifying results:
(1) Measuring instrument and measuring method
The presence or absence of 3, 5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) in raw oyster meat, oyster fermentation broth, and high temperature cooking broth, and the concentration thereof were measured and analyzed,
using a machine: agilent 6470B liquid chromatograph-mass spectrometer (triple quadrupole)
Wherein the chromatographic conditions are as follows:
chromatographic column: a C18 column;
mobile phase: water, B acetonitrile;
column temperature: 30 ℃;
flow rate: 0.2mL/min;
sample injection amount: 2. Mu.L;
the mass spectrum conditions are as follows:
ion source: AJS-ESI; a negative ion mode; scanning mode: multi-reaction monitoring MRM; detecting ion pairs: 169→153.9, 169→137, 169→124.9; fragmentation voltage: 85; the collision voltages are respectively: 10V, 28V, 20V; drying gas temperature: 300 ℃; drying gas flow rate: 8L/min; atomization gas pressure: 35psi.
(2) MRM chromatogram of DHMBA standard
During the quantitative analysis, a standard sample of DHMBA was measured for 100ng/mL of MRM using Multiplex Reaction Monitoring (MRM), resulting in the detection of peaks at 3.0 to 3.5 minutes of hold time (FIG. 1).
The MRM technology is a mass spectrum technology which is based on known or assumed reactive ion information, specifically selects data for mass spectrum signal acquisition, performs signal recording on ions conforming to rules, removes interference of ion signals not conforming to the rules, and acquires mass spectrum quantitative information through statistical analysis of the data. The key to the MRM technology is that it is firstly necessary to detect specific parent ions, then only select specific parent ions are subjected to collision induction (collision-induced), finally the interferences of other child ions are removed, and only the selected specific child ions are subjected to mass spectrum signal acquisition. Triple quadrupole mass spectrometry is the most sensitive mass spectrometry system for single mass to charge ratio scanning and is therefore the most suitable mass spectrometry instrument for MRM analysis.
Description: in the peak-out time, there is a case where a slight deviation occurs depending on the difference in equipment such as the pump pressure of LC and the influence of the relevant environmental factors. Detecting ion pairs: 169→153.9, 169→137, 169→124.9 need not be changed.
(3) Quantitative analysis of DHMBA
A calibration curve of DHMBA as shown in FIG. 2 was prepared by 3 measurements of each concentration of DHMBA standard (5-500 ng/mL). The correlation coefficient R of the correction curve is 0.99998. The calibration curve was used to calculate the content in the subsequent sample measurement.
(4) MRM chromatogram of DHMBA in raw oyster meat in comparative example 1
Removing shell of Concha Ostreae, collecting edible part, adding 1kg of pure water into 1kg of Carnis Ostreae, homogenizing with high pressure homogenizer for 20min to obtain Concha Ostreae homogenate; then, oyster homogenates were assayed.
In the liquid assay, no corresponding chromatographic peak was observed at all for 3.0 to 3.5 minutes, meaning that the raw oyster homogenate did not contain 3, 5-dihydroxy-4-methoxybenzyl alcohol (DHMBA).
(5) MRM chromatogram of 3, 5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) in sterile oyster homogenates after sterilization at 121℃in comparative example 2
Taking Concha Ostreae homogenate, sterilizing at 121deg.C for 15min, centrifuging to obtain sterile liquid, and measuring to obtain MRM spectrum of DHMBA (figure 3). The results show that the DHMBA content in the oyster homogenate is 30.3 mug/kg, and the data result shows that DHMBA which is not contained in raw oyster can be generated through the high-temperature sterilization process at 121 ℃, and the high-temperature treatment is proved to be helpful for generating DHMBA, so that the subsequent process optimization is further guided.
(6) MRM chromatogram of DHMBA in sample steamed at 100℃for 6h in comparative example 3
Taking Concha Ostreae homogenate, and steaming at 100deg.C for 10 hr to obtain Concha Ostreae steaming solution (figure 4). The results show that the DHMBA content is 137.2 μg/kg and the data indicate that long cooking at high temperature contributes to DHMBA production.
(7) MRM chromatogram of DHMBA in sample of 0.5% lactic acid bacteria fermented at 37℃for 24h in example 1
Taking sterile oyster homogenate, adding 0.5% lactobacillus, and fermenting at 37deg.C for 24 hr to obtain MRM spectrum of DHMBA (figure 5). The results showed that the DHMBA content was 175.4. Mu.g/kg and the data demonstrated that lactic acid bacteria can promote the production of DHMBA.
(8) MRM chromatogram of DHMBA in sample of 0.5% yeast fermented 24h at 42℃in example 2
Taking sterile oyster homogenate, adding 0.5% yeast, fermenting at 37deg.C for 24 hr, and obtaining MRM spectrum of DHMBA (figure 6). The result shows that the DHMBA content is 157 mug/kg, and the data show that the saccharomycete can promote the production of the DHMBA, thereby providing a thinking for the combined application of the saccharomycete and the lactic acid bacteria.
(9) MRM chromatogram of DHMBA in sample of 0.5% Yeast+1% lactic acid bacteria fermented at 40℃for 24h in example 3
Taking sterile oyster homogenate, adding 0.5% yeast+1% lactobacillus, fermenting at 40deg.C for 24 hr, and obtaining MRM spectrum of DHMBA (figure 7). The result shows that the content of DHMBA is 321 mug/kg, and the data show that the composite use of the two strains can play a role in superposition, so that the yield of DHMBA is further improved.
(10) MRM chromatograms of DHMBA in raw oyster and application examples 1-10 samples and content comparison of 3, 5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) in conventional oyster peptide powder products (FIGS. 8-10, table 1).
Table 1: MRM chromatogram of DHMBA in raw oyster and application examples 1-10 samples and comparison of 3, 5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) content in conventional oyster peptide powder product
The results prove that in the production process of the DHMBA, each step can generate a certain content of DHMBA by independent treatment, but the DHMBA content in the oyster peptide powder can be improved to the greatest extent through superposition of a plurality of treatment modes, and an effective industrial production mode is provided for preparing the oyster peptide powder with high content of 3, 5-dihydroxyl-4-methoxyl benzyl alcohol (DHMBA).
(11) Molecular weight distribution data (Table 2) for oyster peptide powders containing 3, 5-dihydroxy-4-methoxybenzyl alcohol (DHMBA).
Table 2: molecular weight distribution data of oyster peptide powder containing 3, 5-dihydroxy-4-methoxybenzyl alcohol (DHMBA)
| Mn | Mw | Mp | Mz | ％Area |
| 511 | 516 | 510 | 521 | 2.9 |
| 292 | 294 | 295 | 297 | 6.6 |
| 238 | 238 | 256 | 239 | 2.4 |
| 160 | 165 | 156 | 171 | 39.1 |
| 85 | 88 | 98 | 90 | 41.9 |
| 51 | 51 | 51 | 51 | 0.5 |
| 30 | 30 | 30 | 30 | 3.7 |
| 8 | 8 | 8 | 8 | 2.9 |
The above molecular weight measurement data shows that the oyster powder containing 3, 5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) after fermentation and high temperature treatment is an oyster peptide powder with low molecular weight.
The above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications and equivalents may be made thereto without departing from the spirit and scope of the technical solution of the present invention.
Claims (10)
1. The method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation is characterized by comprising the following steps: raw oyster meat which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol is used, after homogenization, sterilization and cooling treatment, lactobacillus and/or saccharomycete accounting for 0.01-2.0% of the weight of the oyster meat are inoculated into the sterile oyster homogenate, and the mixture is fermented for 6-72 hours at the temperature of 31-45 ℃ to obtain the mixed liquor containing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
2. The method of claim 1, wherein: the preparation method of the sterile oyster homogenate comprises sterilizing oyster meat homogenate which does not contain 3, 5-dihydroxyl-4-methoxyl benzyl alcohol at 121 ℃ for 10-20min.
3. The method of claim 1, wherein: the addition amount of the lactic acid bacteria is 0.01% -1.99% of the weight of oyster meat; the addition amount of the saccharomycetes is 0.01% -1% of the weight of the oyster meat.
4. The method of claim 1, wherein: and heating the fermented mixed solution and then steaming at a high temperature.
5. The method of claim 4, wherein: the high-temperature steaming temperature is 90 ℃ and above, and steaming is carried out for 6 hours and above.
6. The method of claim 1 or 4, wherein: the heating mode is one of direct heating, gradient heating and rapid heating.
7. The application of the method for preparing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol by fermentation is characterized in that: is used for industrialized production of oyster peptide powder containing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
8. Use according to claim 7, characterized by the following steps:
(1) Removing shell of Concha Ostreae to obtain edible part, adding water, homogenizing with high pressure homogenizer to obtain Concha Ostreae homogenate;
(2) Sterilizing Concha Ostreae homogenate at 121deg.C for 10-20min to obtain sterile Concha Ostreae homogenate, and cooling;
(3) Adding lactobacillus and/or saccharomycetes into the oyster homogenate, and fermenting for 6-72 h at the temperature of 31-45 ℃ to obtain oyster fermentation liquor;
(4) Steaming the fermentation liquid at 90 deg.C or above for 6 hr or above, cooling, centrifuging, and spray drying to obtain oyster peptide powder containing 3, 5-dihydroxy-4-methoxyl benzyl alcohol.
9. The use according to claim 8, characterized in that: the fermentation condition of the step (3) is that the temperature is raised to 37 ℃, and the fermentation is carried out for 24 hours under the condition; heating to 42 ℃ for fermentation for 24 hours to obtain oyster fermentation broth.
10. The use according to claim 8, characterized in that: and (4) steaming the fermentation liquor at a high temperature of 100 ℃ for 6 hours, cooling, centrifuging at 4000rpm for 20 minutes, and spray-drying to obtain oyster peptide powder containing 3, 5-dihydroxyl-4-methoxyl benzyl alcohol.
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